INGREDIENTS 2+1/2 CUPS COCONUT MILK1/2 CUP QUINOAA PINCH OF HIMALAYAN SALT1+1/2 CUPS 375ML PEAR JUICE3 TABLESPOONS COCONUT SUGAROR TO TASTE1+1/2 CUPS ROLLED OATS1/4 TEASPOON CINNAMON1 TEASPOON VANILLA PASTE TO SERVE 1/2 CUP COCONUT FLAKES,UNSWEETENED

INGREDIENTS 750G GREEN BEANS, TOPPEDAND HALVED LENGTH-WAYS1 RED ONION, FINELY CHOPPED2 TABLESPOONS DIJON MUSTARD2 TABLESPOONS CAPERS, CHOPPED1/2 BUNCH CHERVIL, COARSELY CHOPPED1/2 BUNCH FRENCH TARRAGON LEAVES,PICKED AND CHOPPED100ML EXTRA VIRGIN OLIV

CHICKEN INGREDIENTS 750G ORGANIC FREE-RANGECHICKEN BREAST2 TEASPOONS CUMIN2 TEASPOONS SMOKY PAPRIKA2 TEASPOONS GROUND CORIANDER2 TEASPOONS TURMERIC2 TEASPOONS CINNAMONOLIVE OILSEA SALT SMASHED AVOCADO INGREDIENTS 2 RIPE AVOCADOS1 HANDFUL OF CORIANDER

INGREDIENTS 100G TOASTED HAZELNUTS,SKINS REMOVED1/2 CUP CASTER SUGAR2 TEASPOONS CASTER SUGAR1/3 CUP PLAIN FLOUR, SIFTED1/2 TEASPOON BAKING POWDERPINCH OF SALT2 EGGS, FREE RANGE, ORGANIC1/4 CUP MILK1 TEASPOON VANILLA ESSENCE80G UNSALTED BUTTER, MELTED

INGREDIENTS 5 MEDJOOL DATES, PITTED2 TABLESPOONS MAPLE SYRUP2 TABLESPOONS COCONUT OIL2 TEASPOONS TAHINI3/4 CUP BUCKINIS OR BUCKWHEAT GROATS3/4 CUP PUFFED QUINOA1/2 CUP DESICCATED COCONUT1/3 CUP CACAO POWDER1/8 TEASPOON HIMALAYAN SALT1/4 CUP ALMONDS,

PASTRY INGREDIENTS 200G PLAIN FLOURPINCH OF SALT100G BUTTERALTERNATIVELY USE BEST-QUALITYSTORE-BOUGHT BUTTER SHORTCRUST PASTRY FILLING INGREDIENTS 2 LEEKS1 TEASPOON OLIVE OILDASH OF STOCK OF CHOICE300G BROWN MUSHROOM CAPS, SLICED3 FRESH THYME SPRIGSS

CHICKEN INGREDIENTS 2 LEMONS, ZEST AND JUICE2 GARLIC CLOVES, FINELY CHOPPED2 TEASPOONS DRIED OREGANO4 CHICKEN THIGHS, SKIN REMOVED2 TABLESPOONS OLIVE OIL1 ONION, DICED1+1/2 CUPS CHICKEN STOCK1 CUP LONG GRAIN RICE1 LEMON, SLICEDSEA SALT AND FRESHLY CR

BASE INGREDIENTS 90G BUTTER1/2 CUP CASTER SUGAR1 EGG1/3 CUP SELF-RAISING FLOUR2/3 CUP PLAIN FLOUR1/2 CUP BLACKBERRY JAMOR ANY OTHER VARIETY TOPPING INGREDIENTS 2 EGGS1/3 CUP CASTER SUGAR2 CUPS SHREDDED COCONUT METHOD Pre-heat oven to 180oC. Grease an

INGREDIENTS 1+1/2 CUPS STEEL CUT OATS2 TABLESPOONS CACAO POWDER3 TEASPOONS MACA POWDER3 TEASPOONS LSA MIX3 TEASPOONS CHIA SEEDS3 TABLESPOONS ALMOND BUTTER3 LARGE MEDJOOL DATES,PITTED AND FINELY CHOPPED1 CUP ALMOND MILK METHOD In a medium sized contai

STEW INGREDIENTS 1 TABLESPOON EXTRA VIRGIN OLIVE OIL1 MEDIUM ONION, FINELY CHOPPED2 GARLIC CLOVES, FINELY CHOPPED1 MEDIUM CARROT, FINELY DICED2 STALKS OF CELERY, FINELY DICED1 X 400G TIN DICED TOMATOES1 BAY LEAF1 TEASPOON VEGEMITE1 CUP VEGETABLE STOC

INGREDIENTS 4 CHICKEN THIGHS ON THE BONESALT AND FRESHLY CRACKEDBLACK PEPPER, TO TASTE2 TABLESPOONS BUTTER2 TABLESPOONS BUTTER, EXTRA4 LARGE ROASTING POTATOES, CHOPPED1 TABLESPOON OLIVE OIL4 SPRINGS LEMON THYME2 TEASPOONS MIXED HERBS, CHOPPEDMINT, PA

DONUT INGREDIENTS 2+1/2 CUPS WHITE SPELT FLOUR3 TEASPOONS BAKING POWDER1/2 CUP RAW SUGAR1/2 TEASPOON SALT3/4 CUP APPLESAUCE1 CUP VEGETABLE OIL3/4 CUP UNSWEETENED ALMOND MILKOR MILK OF CHOICE1/2 TEASPOON VANILLA EXTRACT ICING INGREDIENTS 1/2 CUP SHRED

INGREDIENTS 2 PEARS, PEELEDTRY BEURRE BOSC2 TABLESPOONS SUGAR1 VANILLA POD METHOD In a medium saucepan place the pears and sugar. Split the vanilla pod, scrape the seeds into the pan and then place the pod into the saucepan. Fill with cold water to j

SALAD INGREDIENTS 1 CUP PEARL BARLEY1/2 CUP PUY LENTILS1/2 SMALL RED ONION1/2 CUP CURRANTS2 TABLESPOONS RED WINE VINEGAR1 RED ONION, FINELY DICED1/2 BUNCH CORIANDER, CHOPPED1/2 BUNCH PARSLEY, CHOPPED2 TABLESPOONS PINE NUTS2 TABLESPOONS FLAKED ALMONDS

SALSA VERDE INGREDIENTS 2 TEASPOONS BABY SALTED CAPERS, RINSED4 BABY CORNICHONS, CHOPPED1 CLOVE GARLIC, CRUSHED1 TEASPOON DIJON MUSTARD1 TABLESPOON DILL, CHOPPED1 TABLESPOON PARSLEY, CHOPPED1 TABLESPOON TOASTED PINE NUTS,CHOPPEDZEST AND JUICE OF 1/2

CHOCOLATE CAKE INGREDIENTS 2 CUPS SUGAR3 CUPS PLAIN FLOUR6 TABLESPOONS QUALITY COCOA2 TEASPOON SODA BICARBONATE1 TEASPOON SALT2 TABLESPOON WHITE VINEGAR3/4 CUP VEGETABLE OIL2 TEASPOON VANILLA EXTRACT2 CUPS WATERDAIRY-FREE CHOCOLATE ‘BUTTERCREAM’ INGR

INGREDIENTS 2 CUPS ROLLED OATS1+1/2 CUPS APPLE JUICE1 CUP FULL FAT NATURAL GREEK YOGHURT1/2 CUP DRIED FIGS,STALKS REMOVED AND FINELY CHOPPED1/2 TEASPOON CINNAMON2 APPLES GRATED, SKIN ON TO SERVE 1/2 CUP WALNUT CRUMBS1 APPLE CUT INTO FINE STRAWSFULL F

INGREDIENTS 2 CUPS FRESH OR FROZEN GREENVEGETABLES OF CHOICESUGAR SNAPS, GREEN BEANS,BROCCOLINI, PEAS OR SNOW PEAS150G PINE NUTS2-3 TABLESPOONS EXTRA VIRGIN OLIVE OILKNOB OF BUTTER2 GARLIC CLOVES, CRUSHED1/2 CUP OF BREADCRUMBSHOMEMADE OR STORE-BOUGHT

CHICKEN BURGER INGREDIENTS 1 LEEK2 CELERY STICKS500G CHICKEN MINCE2 EGG YOLKS3 TABLESPOONS COCONUT AMINO SAUCEAVAILABLE FROM HEALTH FOOD STORESCOCONUT FLOUR FOR DUSTING2 TABLESPOONS OLIVE OIL SWEET POTATO FRIES INGREDIENTS 6 SWEET POTATOES1 TEASPOON

BASE INGREDIENTS 1 CUP SELF-RAISING FLOUR1 CUP DESICCATED COCONUT1/2 CUP CASTER SUGAR125G BUTTER, MELTED TOPPING INGREDIENTS 395G TIN SWEETENED CONDENSED MILK1/2 CUP FRESH LEMON OR LIME JUICE1/3 CUP PASSIONFRUIT PULPTINNED OR FRESH METHOD Pre-heat ov

INGREDIENTS 1 CUP WILD RICE1 TEASPOON SALT1 CLOVE GARLIC, PEELED1 LARGE SPRIG FRESH THYME6 CUPS WATER30G DRIED PORCINI MUSHROOMS4 TABLESPOONS EXTRA VIRGIN OLIVE OIL340G MIXED MUSHROOMS, CHOPPED TRY PORTOBELLA, SWISS BROWN, WHITE AND BROWN BUTTON MUSH

DAHL 1 CUP RED LENTILS2 CUPS VEGETABLE STOCK1/2 TEASPOON GROUND TURMERIC50G GHEE1 ONION, CHOPPED2 CLOVES GARLIC, FINELY CHOPPED1 LARGE GREEN CHILLI, SEEDED ANDFINELY CHOPPED2 TEASPOONS GROUND CUMIN2 TEASPOONS GROUND CORIANDER2 TOMATOES, CHOPPED CURRY

DUCK INGREDIENTS 10 DUCK LEGS, 250 GRAMS EACH DRY BRINE INGREDIENTS 6 STAR ANISE100 GRAMS COARSE SEA SALT2 TEASPOONS CORIANDER SEEDS1 CINNAMON STICK3 KAFFIR LIME LEAVES500 GRAMS DUCK FAT, MELTED2 ONIONS4 CLOVES GARLIC1 THUMB FRESH GINGER SLICED FRAGR

INGREDIENTS 1 CUP ALMONDS, ROASTED1/2 CUP DRIED CRANBERRIES270G DARK CHOCOLATE,ROUGHLY CHOPPEDSEA SALT FLAKES METHOD Line a baking tray with tin foil and set aside. Melt the chocolate in a heat-proof bowl over a saucepan of simmering water. Stir unti

INGREDIENTS 1 LARGE KNOB BUTTEROLIVE OIL500G QUALITY STEWING STEAK, DICED1 TABLESPOON VEGEMITE1 TABLESPOON WORCESTERSHIRE SAUCE1 MEDIUM RED ONION,PEELED AND CHOPPED2 CARROTS, PEELED AND CHOPPED3 STICKS CELERY,TRIMMED AND CHOPPED1 BAY LEAF1 SPRIG FRES

When the cupboards were bare, Mum would whip up a batch of Mock Fish – a recipe passed on to her from my grandmother, Marky – and we’d delight in the golden, crunchy goodness. I remember us eating them with fried eggs and baked beans. Back in the day

FRITTATA INGREDIENTS 9 FREE-RANGE EGGS1/4 CUP FULL-CREAM ORGANIC MILK2 TABLESPOONS EXTRA VIRGIN OLIVE OIL80G STREAKY FREE-RANGE BACON, CHOPPED1 SMALL BROWN ONION, THINLY SLICED1 MEDIUM RED APPLE, THINLY SLICED3 STALKS OF CURLY KALE, STEMS REMOVED AND

This ultra-simple dessert certainly isn’t fancy nor complicated, it’s just good old-fashioned comfort food at its best. This recipe has been in my family for as long as I can remember. It can be whipped up in minutes – I like to get it in the oven fi